From Elva
1 cup milk
1 egg beaten
1/2 cup shortening
1 tsp salt
1/2 cup sugar
1/2 cup lukewarm water
1 cup mashed potatoes
4-5 cups flour
2 tablespoons yeast
Heat milk to scalding, add shortening and water.
Add egg, potatoes, salt, and yeast dissolved in 1/2 cup lukewarm water, add one cup flour and beat until smooth. Then add 3 to 4 coups flour and knead to soft dough. Let rise and knead down twice. This recipe makes 4 nice sized rolls.
Poppy seed filling
2 1/4 cups poppy seed ground
2 1/4 cups sugar
1 1/2 to 2 cups half and half scalded. Pour over sugar and poppy seed. Sometimes I cook sugar with cream and then add poppy seed. Homegrown poppy seed absorbs liquids better than the store bought poppy seed. Made rolls, let rise about 30 minutes. Bake 350 degrees, 30-35 minutes.
(Editor’s note: this recipe skips over rolling out the dough, spreading the poppy seed filling, and rolling it up. We need the video!)